Looking at Cooking with Mildred Swift
Mrs. F. B. Senguine, Jr.
- 3/4 cup sugar
- 1 1/2 cups water
- 2 cans (6 ounces each) frozen concentrated blended grapefruit and orange juice, reconstituted
- 2 cans (6 ounces each) frozen concentrated tangerine juice, reconstituted
- 1 quart ginger ale
Combine sugar and water in saucepan; place over low heat and stir until sugar is dissolved. Cool. Add chilled juices. Just before serving, add ginger ale and pour over a block of ice in your punch bowl.
Yield: 34 1/2 cup servings.